Executive Chef - Southeast Asian Fine Dining Concept

The Executive Chef is responsible for leading all culinary operations for a high-volume, Southeast Asian fine dining restaurant. This role oversees kitchen leadership, menu execution, team development, and financial performance while preserving the integrity of a well-established and highly regarded culinary concept.

The ideal candidate is a strong, hands-on leader with a deep understanding of Southeast Asian cuisine, a passion for excellence, and the ability to balance creativity with consistency in a fast-paced environment.

Key Responsibilities

Culinary Leadership & Execution:

• Oversee all kitchen operations, ensuring consistent execution of food quality, presentation, and standards
• Maintain and uphold established recipes and signature dishes while enhancing overall culinary offerings
• Lead daily service with a hands-on approach to ensure efficiency and excellence

Menu Development & Creativity:

• Develop and execute seasonal menus, specials, and curated dining experiences (e.g., wine dinners)
• Introduce creative, market-driven dishes while respecting the concept’s heritage and identity
• Collaborate with leadership on menu strategy and innovation

Team Leadership & Development:

• Recruit, train, and develop a high-performing culinary team
• Lead Sous Chefs and kitchen staff through coaching, performance management, and mentorship
• Foster a culture of accountability, professionalism, and continuous improvement

Financial & Operational Management:

• Manage food and labor costs to meet financial targets
• Oversee purchasing, inventory, and vendor relationships
• Analyze kitchen performance metrics and implement cost-control strategies without compromising quality

Quality Control & Compliance:

• Ensure all food safety, sanitation, and health standards are consistently met
• Maintain organization, cleanliness, and operational efficiency across all kitchen areas
• Oversee prep and service kitchens to ensure seamless coordination

Qualifications

• 5–10 years of progressive culinary experience, including Executive Chef or senior leadership roles
• Strong proficiency in Asian cuisine, with a preference for Southeast Asian experience
• Proven success in high-volume, upscale or fine dining environments
• Solid understanding of kitchen financials, including food cost, labor, and inventory management
• Strong leadership and team development skills
• Experience with menu development, seasonal programming, and special events
• Excellent organizational, communication, and problem-solving abilities

Compensation & Benefits

• Salary: Up to $120,000
• 100% medical insurance coverage (single)
• Two weeks PTO
• Performance-based bonus
• Relocation assistance up to $4,500 (local candidates preferred)